The Fluffiest Vegan Mashed Potatoes
Servings: 8 -10 servings
Ingredients
- 5 lbs 2.25 kg russet potatoes (about 6 large ones)
- 1/2 tsp salt for water
- 1/2 cup 125 mL vegan butter
- 1 tub 340 g of vegan sour cream (I used Tofutti)
- 1/2 cup 125 mL vegan cheddar shreds (I used daiya)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt or to taste
Instructions
- Peel your potatoes, roughly chop into 1-2 inch pieces, and put them in a pot with cold water. Cook for about 25 minutes on high until fully cooked and fork tender.
- Drain well and let sit in the strainer for about 2 minutes to let excess moisture steam out.
- Transfer back to the pot (element turned off), and mash well (or use a potato ricer!) until all chunks are broken up. Be careful not to over-mash.
- Add vegan butter, vegan sour cream, vegan cheddar, garlic powder, onion powder, and mix until well incorporated. Add salt to taste, stir well, and serve!
- You can prep this a day or two in advance, put in a baking dish and bake for about 15 minutes at 350F to heat through before serving! Makes for easy holiday meal prep.
Notes
If you'd like to make these ahead and reheat later, I typically transfer to a ceramic casserole dish and bake covered for about 25 minutes at 400-450F (I put it in at the same time as cooking some Gardein stuffed turk'y, which is why it was that high). Bake until edges are golden, and you'll have the same, delicious fluffy mash (with a bit of delicious crust)